- 1 1/2 tsp. lemon extract
- Lemon Curd
- Vanilla Buttercream
- Honey-Vanilla Meringue
How to Make It
Step 1
Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with cooking spray and line bottoms with parchment paper.
Step 2
Place sugar, butter, shortening, and lemon zest in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat at medium speed until well combined and smooth, 1 to 2 minutes, scraping sides of bowl as needed. Add eggs and egg yolk, one at a time, beating on medium speed just until combined after each addition. Beat in vanilla. Scrape sides of bowl and beat on medium speed until well combined, 5 to 10 seconds.
Step 3
Whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl, combine buttermilk and lemon extract. Add half of flour mixture to batter and beat on low speed just until combined. With mixer running, gradually add buttermilk mixture. Add remaining flour mixture and beat until combined. Increase speed to medium and beat until smooth, about 15 seconds. Divide batter among prepared pans (about 2 1/4 cups per pan).
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